Homemade Harissa

Harissa, suace, Tunician, Middle Eastern, hot

I divide all Harissa recipes into three groups: basic, variable, and exquisite ones. For basic harissas, the list of ingredients is shorter — dried chiles bring heat and fruity flavors, cumin and coriander represent spices, garlic (often sun-dried) adds pungence, salt, and olive oil. Variable harissas may include sun-dried tomatoes and fire roasted sweet peppers, onion, and herbs. Extra fancy harissas have an extensive list of spices and herbs and even include Damask rosebuds. My recipe belongs to the second category.

Read more

Cinderella Pumpkin Soufflé Cheesecake

Cinderella Pumpkin Souffle Cheesecake

This recipe is based on me Japanese soufflé cheesecake, which is also known as “cotton” cheesecake. Very popular in Asian countries for its texture — fluffy and velvety creamy at the same time — it is getting more and more known in the U.S. Just like regular cheesecakes, this souffle cheesecake can be flavored with vegetable and fruit purees. This pumpkin cheesecake is as soft and creamy as a mousse, with delicate flavors of honey and pumpkin.

Read more

Potato Cake with Smoked Cod and Caramelized Fennel

Potato Cake with Smoked Cod and Caramelized Fennel

Gratin Dauphinois is known much better than Gâteau de Pommes de Terre, isn’t it? Gratin Dauphinois (aka potato gratiné in the U.S.) is made with thinly sliced layered potatoes and cream in a buttered dish rubbed with garlic. For the cake, potatoes are sliced thick and boiled first. Then, potato slices are mixed with some duck fat and smashed in the skillet to be cooked for the second time as a cake with golden brown and crispy crust. Traditionally, this French potato cake is served with nothing but chopped fresh garlic and parsley on top. So, feel free to omit fennel and smoked fish. But they are so good together!

Read more

Red Cabbage Salad with Shrimp and Corn

Red Cabbage Salad with Corn and Crustacean

This recipe is one of my favorite salads with red cabbage. My Mom used to make it with white cabbage, imitation crabmeat, and canned corn kernels, dressed with mayo. After moving to the U.S., I eventually substituted white cabbage with red and an imitation crabmeat with the crustacean. Who cares about imitation when the real stuff is readily available? Love it dearly and still name it Mom’s Cabbage Salad.

Read more

Tomahawk Steak

Tomahawk Steak

Tomahawk hypnotizes me. It enchants me. I go shopping for vegetables and shrimp but then see a tomahawk steak showcased at the meat department and come to a dead stop. I stand still and look at it for minutes. At its price. At its enormous useless bone, for which I will pay the price of meat. At its gorgeous marbling. At its 2 inches of thickness. I imagine how I carry it to the red hot grill and hold its bone with my two hands…

Read more

Crabmeat Stuffed Hatch

Crabmeat Stuffed Hatch

Hatch season is relatively short. There are only so many Hatch dishes we can have within a few weeks — we cannot possibly try them all. That’s why I anticipate every next harvest — to discover and enjoy new recipes. This year, mild Hatch stuffed with crabmeat is my new find. The combination was featured by Central Market. I adjusted their original idea to my taste and kept making it every other day — so good!

Read more

LOVE YOUR COOKING

Culinary coach and personal chef with extensive knowledge of cuisines from cultures around the world. I invite you into my cooking lab to share my discoveries.
Literally share on the following social media platforms #LYcooking #lyukumcookinglab

new recipes
in your inbox

Subscribe to Lyukum Cooking Lab mailing list to get updates to online recipe collection to your email inbox.